Keto Cheesecake Cupcakes

No sugar, no gluten, but very delicious. And easy to make. The recipe is from lowcarbyum, and they don’t disappoint. The batter has cocoa so it could only get so red. Instead I went with pink frosting.

 

Ingredients

Cheesecake:

  • 8 ounces cream cheese softened
  • 1/3 cup low carb sweetener or sweetener of choice
  • 2 Tablespoons unsweetened cocoa
  • 1 teaspoon vanilla extract
  • food coloring optional
  • 2 eggs

Frosting:

Instructions

Cheesecake:

  1. Preheat oven to 350°F.
  2. Line 8 muffin tins with foil or paper liners.
  3. In large bowl, beat cream cheese on medium until smooth.
  4. Gradually beat in sweetener and cocoa.
  5. Beat in vanilla extract and food coloring (if using).
  6. Add eggs, one at a time, beating after each addition.
  7. Divide batter evenly among the cupcake liners.
  8. Bake for 15-17 minutes or until set.
  9. Turn off oven, open door just a little and allow cupcakes to sit in oven another 10-15 minutes.
  10. Remove cupcakes and allow to cool on rack, then chill in the refrigerator for at least 2 hours.
  11. Frosting:
  12. In a small pan, combine gelatin and cold water; let stand until thick.
  13. Place over low heat, stirring constantly, just until the gelatin dissolves.
  14. Remove from heat; cool (do not allow to set).
  15. Whip the cream with the powdered sweetener, until slightly thick.
  16. While slowly beating, add the gelatin to the whipping cream.
  17. Whip at high speed until stiff. Set aside.

Enjoy!

 

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Chocolate Chip Cookies

This is such a comfort food item to me. With no sugar and very few carbs, this recipe fit perfectly with my keto way of eating.

Ingredients

  • 2 cups almond flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup butter
  • 1/2 cup granulated sweetener
  • 1/2 tsp vanilla extract
  • 1 large egg, room temperature
  • 3 oz sugar-free chocolate chunks or chips

Directions

  • Heat oven to 325 and grease or line 2 baking sheets with parchment paper
  • In a bowl whisk flour, baking powder, and salt
  • In another bowl, beat butter, sweetener, and vanilla until well combined. Mix in the egg then the flour mixture until combined. Add chocolate
  • Form dough into 1 1/2 inch balls and place 2 inches apart on baking sheets. Lightly press each ball with the back of a spoon until they’re 1/2 inch thick
  • Bake for 10-15 minutes, or until edges start to brown. The center will still be soft
  • Remove from oven and let cool on the pan

Enjoy!

 

Keto Milkshake

Ingredients

  • 2 Cups Coconut Milk, Full Fat
  • 1/2 Avocado, Peeled and Pitted
  • 2 tbsp Cocoa Powder, Unsweetened
  • 2 tbsp MCT Oil
  • 1 Egg Yolk (Optional)
  • 2 Ice Cubes
  • 2 tsp Powdered Sweetener
  • 1/2 tsp Vanilla Extract
  • 1/4 Cup Collagen Peptides

Directions

Blend all ingredients except the collagen, until ice is crushed and texture is smooth

Add collagen, blend for 10 seconds

Enjoy!

Recipe credit to Leanne Vogel’s The Keto Diet

Sugar-Free Chocolate Mouse

This is easy, fast, and so good.

Ingredients

  • 3 oz Cream Cheese
  • 2 oz Grass-Fed Butter
  • 3 oz Full/Whipping Cream, Whipped
  • 1 tbsp Cocoa Powder, Unsweetened
  • 1 tbsp Sweetener (Like most recipes, I recommend Swerve)

 

Directions

  • Mix together butter and sweetener until well blended
  • Add cream cheese, mix until smooth
  • Add cocoa powder, blend together
  • Gradually add the whipped cream, until smooth
  • Separate into cups or containers, and refrigerate for 30 minutes
  • Enjoy!

 

 

 

Recipe credit to low-carb-support

 

Keto Chocolate Cupcakes

I’m a sucker for cupcakes. Also chocolate. So these are right up my alley. You can go a couple different directions with the frosting to suit your preference.

Cupcakes (Recipe credit goes to satisfyingeats)

Ingredients

  • 1/2 Cup Almond Flour
  • 1/4 Cup Coconut Flour
  • 1/4 Cup and 2 tbsp cocoa powder (or raw cacao powder), unsweetened
  • 2 tsp Baking Powder
  • 1/2 – 3/4 tsp Sweetener (I prefer Swerve Confectioners, no aftertaste)
  • 1/4 Cup Coconut Milk
  • 1/4 Cup and 1 tbsp Unsweetened Almond Milk
  • 1/4 Cup Heavy Cream
  • 1 tsp Vanilla Extract
  • 2 tbsp Melted Butter (preferably grass-fed)
  • 2 tbsp Coconut Oil, Melted
  • 2 Eggs, lightly beaten

Directions

  • Preheat oven to 350 F.
  • Mix together dry ingredients.
  • In another bowl, mix wet ingredients.
  • Add wet ingredients to dry ingredients, blend together.
  • Pour mix into greased or lined cupcake tins, baking ramekins, or even a larger muffin tin.
  • Bake for 20 minutes, more if using ramekins or muffin tin. Use a toothpick in the center to make sure they’re done.

 

Frosting Choices (Both frosting recipes come from lowcarbyum)

Chocolate Buttercream

Ingredients

  • 1 Cup Butter, Softened
  • 1 Cup Powdered Sweetener (Swerve Confectioners is great as I mentioned)
  • 2/3 Cup Cocoa Powder, Unsweetened
  • 1/4 Cup Unsweetened Almond Milk or Coconut Milk
  • 2 tsp Vanilla Extract

Directions

  • Blend Butter
  • Blend Sweetener and Cocoa Powder, until well combined
  • Gradually add milk and mix until blended
  • Mix in vanilla and blend to desired consistency

 

Cream Cheese Frosting

Ingredients

  • 12 oz. Cream Cheese
  • 4 oz. Butter, Softened
  • 1/2 Cup Swerve Confectioners
  • 2 tsp Vanilla Extract

Directions

  • Mix cream cheese until smooth
  • Add sweetener until texture is lighter, then add vanilla
  • Mix in butter, until texture is lighter.
  • Refrigerate until use.

 

Keto Cheesecake

Keto cheesecakeKeto Cheesecake

Not one of mine, but it’s so good and I’ve made it so many times it needs sharing.

Crust Ingredients

  • 2 cups Almond Flour
  • 1 teaspoon Vanilla Extract
  • 3 tablespoons Erythritol (for crust)
  • 6 tablespoons butter

Filling Ingredients

  • 32 oz. of Cream Cheese (4 blocks)
  • 1 ¼ cup Confectionary Erythritol
  • 3 Eggs
  • 1 tablespoon Lemon Juice
  • 1 teaspoon Vanilla Extract

Topping Ingredients (optional)

  • 2 cups Blackberries
  • 2 tablespoons Lemon Juice
  • 1 cup of water
  • ½ cup Granulated Erythritol
  1. Preheat oven to 350F
  2. Making the Crust. In a large bowl mix together almond flour, melted butter, erythritol and vanilla extract until well combined. The dough will be a bit on the crumbly side.
  3. In a greased pan (use butter) press the dough into the bottom of the prepared pan.
  4. Bake for 10-12 minutes and then allow at least 10 minutes to cool.
  5. While the crust is baking, we’re going to make the filling!
  6. Beat the cream cheese and powdered erythritol until it’s rich and fluffy.
  7. Next, beat in the eggs one at a time. *
  8. Finally, beat in the vanilla extract and lemon juice
  9. Bake for about 50 minutes, at 350 until the center is almost set and jiggly. It will still be a bit “liquid” in the center because the cream cheese is melty. So, if you poke it, it will definitely not be dry coming out.
  10. Cool in the spring form pan until room temperature.
  11. Refrigerate until completely chilled and set. Give it at minimum 4 hours, preferably overnight.

Recipe credit: TheFatbody. For more info, step-by-step pics and more: https://www.thefatbody.com/recipes/2017/5/20/sugar-free-low-carb-cheesecake-keto-diet-game-changer